Friday, 26 October 2012

Anyway, this 10th
attempt didn’t turned out to be as great as I thought it would have been.
Reason being, I thought that anything with bacon is easy breezy to cook. As I
just found out, so not true for a chef wannabe.

The buying process:

As I was doing
the shopping for bacon, I realized that there are so many different types of
bacon. OK, in my defence of the shallow knowledge of bacon, I am not much as a
meat eater moreover bacon which is the part of the swine that carries one of
the fattest content.

Anyway, not know the difference between smoked and unsmoked bacon, I checked out ehow.co. The explanation:

The
difference between the two bacon types come from the way in which they are
cooked. The smoked bacon is just that: smoked over a specific type of wood to
give it a distinct flavour; unsmoked bacon is cooked to whatever specification
the chef would like, with no flavour initiated into the meat before it is sold
commercially.

The cooking
process:

When I was
wrapping the fish with the bacon, I felt almost like an actual chef as the
wrapped fish looked so artistically creative.

Photo of the
marinated raw fish being wrapped in smoked bacon as below:

As for steaming
of the asparagus, I can never get this right. It is either overcooked which
means it gets all limpy or undercooked, which makes it taste too close to
eating grass.

The result:

The fish was
quite dry while the bacon wasn’t crispy enough. The recipe asked for 10-12
minutes in the oven but I had mine for 15 minutes but the bacon did not turn crisp
nor golden like the recipe said it would. The lemon mayonnaise did helped to add some tangy juicy taste to the dryness of the fish.Picture below shows better clarity of the dryness of the fish without the lemon mayonnaise.